Cake Ingredients:
4 ounces semi sweet chocolate, chopped
2 1/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lukewarm coffee
1/2 cup lukewarm water
1 cup buttermilk
1 1/4 cups unsalted butter, room temperature
2 1/4 cups granulated white sugar
5 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Cake Directions:
Preheat oven to 350° & prepare 2 round cake pans
1. Melt the semi-sweet chocolate over a double boiler then set aside to cool to room temp.
2. In a medium bowl sift the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a small bowl combine the coffee, water and buttermilk*
4. In a large bowl cream together the butter and sugar until like and fluffy.
5. Add the eggs on at a time, mixing well. Add in vanilla.
6. Add the coffee/buttermilk mixture and flour mixtures in alternating additions. Mix until just combined.
7. Divide the batter into the pans and bake for 30-35 minutes.
8. Let cool for 5 minutes on a cooling rake then place in the freezer for 40 minutes.
(this makes the cake really moist).
Note: I made mine a few days a head of time to so took each layer and wrapped it in plastic wrap and put them in the fridge.
Coconut Pecan Frosting Ingredients:
1 cup pecans
1 cup granulated white sugar
1 cup evaporated milk (can also use light or heavy cream)
3 large egg yolks, lightly beaten
1/2 cup unsalted butter, cut into pieces
1/8 teaspoon salt
1 1/2 cups sweetened or unsweetened shredded coconut**
1/2 teaspoon pure vanilla extract
Coconut Pecan Frosting Directions:
1. Toast the pecans at 350° for 8-10 minutes, cool and finely chop
(I reserved some for decoration)
2. In a medium saucepan over medium heat, combine the sugar, milk, egg yolks, butter, and salt. Cook, stirring constantly.
3. Once the mixture starts to boil and thicken remove it from the heat and let it cool for 5 minutes.
Mix in the chopped pecans, coconut and vanilla.***
4. Cool until spreadable (30-50 minutes)
5. Assemble and serve or place in the fridge until ready to serve.
* I tend to make my own buttermilk:
Combine 1 cup whole milk and 1 tablespoon apple cider vinegar.
Let it sit for 5 minutes.
** If using sweetened you can reduce your sugar if you want
*** I added the coconut during the cooking process so it would be softer.
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